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La Valletta Colli della Toscana Centrale IGt

The Valletta is a delightful blend of 50% Merlot and 50% Sangiovese. The Merlot grapes come from the vineyards located in the Conca d’Oro of Panzano in Chianti, whereas the Sangiovese grapes come from the vineyards beautifully located on the ancient terraces of Gagliole. This wine is therefore a charming blend that is able to convey both the masculine features of the Conca d’Oro terroir and the feminine soul of historic Gagliole site.

Owner: Thomas and Monika Bär
Website: www.gagliole.com
Winemaker: Stefano Chioccioli
Type: Red wine
Varietals: 50% Sangiovese and 50% Merlot

Vineyard Location: Panzano in Chianti and Castellina in Chianti
Orientation: South west
Elevation: 350-500 m a.s.l.
Vines Planted: 1991
Trellising: Guyot (Merlot) and vertical espalier (Sangiovese)
Vines/Acre: 4,500-5,000/Ha
Soil: Clay, rich in texture

Maceration on the skins. Sangiovese: frequent delestage and pumpovers two timesper day (30-35 days) Merlot: 8 rotations for day, with the Integral Vinification technique (40-45 days). Fermentation in Slavonian oak vats (Sangiovese) and French oak barrique (Merlot) for 10 days at 27 °C. Spontaneous malolactic fermentation in French oak barriques

Aging Process
In French oak barriques for 14 months. 6 months in the bottle before the release

Tasting Notes
Color: Intense ruby red color
Bouquet: The nose is characterized by a complex and intriguing range of aromas: ripe black fruit, liquorice, spices and tobacco leaf
Flavor: On the palate it is silky and enveloping with a fine density and persistence. The finish shows notes of ripe black fruit, liquorice, coffee, and dark chocolate. It should be served at a temperature of 18°C
Pairings: Perfect combination with soft cheese, pasta with truffle and white meat

Alcohol Content: 14%
Residual Sugar: < 1.0 g/l
Serving Temperature: 60-62°F
Production: 8,000 bts